Home made for a healthier indulgence

Well well , another passion of mine is to do confectioneries and..jams! yes right i love making jam and bonbons:)! My friend Pauline gave me a lovely confectionery book so I am starting slowly my project of making those recipes.

Some weeks ago I have tried to make some caramels but they haven’t turned out as desired. ..

The second attempt were some delicious lemon Turkish delights. They turn out great..maybe a bit to soft as i didn’t let them boil enough:)) Always in a rush but they are well delightful!

For 30 pieces you need:

50 gr icing sugar

85 gr cornflour

470 ml water

400 gr granulated sugar

2 teaspoon each lemon juice and lemon zest

1/2 teaspoon cream of tartar

1 teaspoon orange blossom water (i substituted with some vanilla as i had no blossom water)

1 drop yellow food coloring

Directions:

Heat 200 gr water, the granulated sugar, lemon juice and zest in a pan stirring until the sugar has dissolved. Insert the sugar thermometer and cool until the sugar syrup reaches 120° C.

Meanwhile pour the remaining water into another saucepan, add the remaining cornflour and the cream of tartar and stir together. Place over medium heat and bring to boil, stirring until thick and smooth.

Once the syrup has reached the correct temperature, remove from heat and slowly ass the syrup a little at a time into the cornflour mixture, whisking constantly until combined. Return it to the heat and gently simmer for 30-35 min. The mixture will turn a very light amber color and thicken. Stir in the orange blossom (vanilla) and the food coloring and simmer for further 5 minutes.

Spoon the mixture into the prepared tin and level the top. Cover with plastic wrap and set overnight.

Once cold peel the plastic (and reuse it next time, don’t trow it away!!We know what plastic can do to the earth!!so save as much as you can). Turn over onto baking paper, peel off the other plastic (save and reuse) and dust with the icing sugar mixture? cut into small squares and roll into more icing sugar mixture. Leave to dry overnight. store in a container for up to 2 weeks!

Enjoy!

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Published by Simona

I am 29 years old, with a PhD in Plant Biology and a Certificate of professionals skills (CAP) in Pastry, i have decided to try a new career...with a totally new approach!!!I am a Pastry cook now, I love it, it is my work and my passion and this all work is to create one day my own coffee shop, with delicious teas, coffees and wonderful cakes!!Support me by liking my blog and send me your toughs!!! I will be more than happy to give you tips and my knowledge!!
Those previous 3 years of PhD in Biology made me to change my vision of what i believed is life and happiness!
What other think about you it matters until you discover yourself and what you are! Happiness doesn't come from the others opinion, it comes from your heart!
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